Fried Green Tomatoes & Shrimp Remoulade Recipe
A SOUTHern specialty - crisp-fried, cornmeal crusted, thick sliced green tomatoes served with our signature shrimp remoulade sauce and house-made pickled red cabbage slaw
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Ingredients
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Fried Green Tomatoes
Method
Preparation
- 1
Prepare the Slaw
In a bowl, combine the sliced red cabbage, apple cider vinegar, sugar, salt, and shredded carrot. Mix well and let it sit for at least 30 minutes to pickle.
- 2
Prepare the Shrimp Remoulade
In a separate bowl, mix together the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, minced garlic, paprika, salt, and black pepper. Fold in the cooked shrimp and refrigerate until serving.
- 3
Prepare the Fried Green Tomatoes
Slice the green tomatoes into thick slices (about 1/2 inch). In one bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. In another bowl, pour the buttermilk. Dip each tomato slice into the buttermilk and then dredge in the cornmeal mixture, ensuring they are well coated.
- 4
Fry the Tomatoes
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the coated tomato slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 5
Serve
Plate the fried green tomatoes and top with a generous serving of shrimp remoulade. Serve alongside the pickled red cabbage slaw.